Ingredients

The following ingredients have 10 Servings
  • 10 wooden skewers
  • 1 1/2 pounds marinated pork tenderloin, cut into 1-1/4 inch cubes
  • 1 10 oz package grape or cherry tomatoes
  • 1 16 oz package whole mushrooms
  • 1 16 oz package Brussels sprouts
  • 1 16 oz package assorted mini peppers, cut in half
  • 1 large sweet onion, cut into wedges
  • 1 to 2 pounds mini baby potatoes
  • 10 slices bacon
  • smoked sea salt* and fresh cracked pepper (to taste)
  • 1/2 cup aged balsamic vinaigrette
  • 1/4 cup white wine, optional

Instruction

  • Preheat oven to 400º
  • Soak 12 wooden skewers in water overnight.
  • Alternate the assorted veggies with meat on the skewers.
  • Wrap 2 strips of bacon around 5 skewers. (five wrapped in bacon, 5 without bacon)
  • Alternate bacon wrapped skewers and unwrapped skewers in two 13 x 9-inch glass baking dish. Place the skewers in the oven on the center rack.
  • Bake for 35 to 45 minutes. Check vegetables to see if they are tender.
  • Remove baking dishes from oven. Carefully spoon aged balsamic vinaigrette over skewers.
  • Bake an additional 10 to 15 minutes longer.
  • Remove baking dishes from oven, transfer kabobs to serving plate. Sprinkle the kabobs with smoked sea salt and fresh cracked pepper, to taste.
  • Optional: stir drippings in baking dishes. Add 1/4 cup of room temperature white wine to drippings stirring constantly, while scraping up any bits left in pans. Spoon drippings over kabobs and serve.
  • Cooking times will vary depending on thickness of meat and vegetables used.